Print

Easy Leftover Turkey Pot Pie with Best Biscuit Topping

easy leftover turkey pot pie with biscuit topping - featured image
Print Recipe

This easy leftover turkey pot pie with biscuit topping is the perfect way to use up holiday leftovers. It’s creamy, comforting, and topped with golden, flaky biscuits that everyone will love.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper, to taste
  • 1 can (16.3 oz) refrigerated buttermilk biscuits
  • 1 tablespoon melted butter
  • Flaky sea salt, optional

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position.
  2. Melt the butter in your large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and cook for another 30 seconds.
  4. Sprinkle the flour over the vegetables. Stir constantly for about 1 to 2 minutes.
  5. Slowly pour in the chicken broth while whisking continuously. Add the milk in the same way, pouring slowly and whisking constantly. Bring the mixture to a gentle simmer. It will start to thicken after about 2 to 3 minutes.
  6. Stir in the shredded turkey, frozen peas, dried thyme, and dried sage. Season with salt and pepper. Let the filling simmer for 2 to 3 minutes.
  7. Remove the skillet from the heat. If using a separate baking dish, transfer the filling now.
  8. Arrange the biscuits on top of the filling. Brush the tops with the melted butter and sprinkle with flaky sea salt if desired.
  9. Bake for 18 to 22 minutes, or until the biscuits are golden brown and the filling is bubbling up around the edges. Let it cool for about 5 minutes before serving.

Notes

Don’t skip the roux cooking time to avoid raw flour taste. Use cold biscuits for better rise. Let the pot pie rest for 5 minutes before serving to allow the filling to set. For a vegetarian version, swap turkey for mushrooms and chickpeas. For gluten-free, use gluten-free flour and biscuits. For dairy-free, use olive oil and oat milk.

Nutrition

Keywords: leftover turkey, pot pie, biscuit topping, easy, weeknight dinner, comfort food, Thanksgiving leftovers

Find it online: https://evadinnerideas.com/easy-leftover-turkey-pot-pie-with-best-biscuit-topping/